10 January 2013

Amazing Cheese Dip!

At our house, New Year's Eve is a time for appetizers and board games! This year, I searched the internet for a new dip recipe. I ended up combining some ideas and creating my own. It was yummy!

White Chili Cheese Dip

  • 2 lbs ground beef, browned
  • 1 lb Velveeta Queso Blanco cheese
  • 2 (10 ounce) cans medium Rotel diced tomatoes, drained
  • 1 (28 ounce) can chili with beans
  1. Layer bottom of Crock-Pot with half of the browned beef, then layer of sliced Velveeta, then the rest of beef, then Rotel tomatoes, more sliced Velveeta, then layer the can of chili, then the last of Velveeta.
  2. Cook on low for about 2 hours or until top layer of cheese is soft, stir and cook 20 more minutes.
  3. Serve with tortilla chips. 

The key to this dip was the Queso Blanco. The mild flavor of the white cheese really blended well with the tomatoes and meat!

1 comment:

Meg said...

Sounds really good! It looks like a combination of Mrs. Lempner's and Mrs. Ferguson's recipes!